| Unit(s) | % | |
|---|---|---|
| Ingredients | ||
| Strong Baker's Flour | 5000 Gr | 100% |
| Easy Sweet Dough | 1250 Gr | 25% |
| Shortening | 750 Gr | 15% |
| Pumpkin Puree | 1000 Gr | 20% |
| Yeast | 300 Gr | 6% |
| Water | 1850 Gr | 37% |
| Cinnamon | 60 Gr | 1.2% |
| Nutmeg | 8 Gr | 0.4% |
| Ginger | 5 Gr | 0.25% |
| All Spice | 4 Gr | 0.2% |
| Unit(s) | % | |
|---|---|---|
| Ingredients | ||
| Strong Baker's Flour | 5000 Gr | 100% |
| Easy Sweet Dough | 1250 Gr | 25% |
| Shortening | 750 Gr | 15% |
| Pumpkin Puree | 1000 Gr | 20% |
| Yeast | 300 Gr | 6% |
| Water | 1850 Gr | 37% |
| Cinnamon | 60 Gr | 1.2% |
| Nutmeg | 8 Gr | 0.4% |
| Ginger | 5 Gr | 0.25% |
| All Spice | 4 Gr | 0.2% |
Complexity level:
Scale dough into 300 grams pieces and pre shape into oval. Sheet each piece into 8 inch oval Format. Make 2 cuts, 1/3 from the top separating them 1 inch apart from and make 1 cut approximately 1 inch below in the center. Stretch to resemble ghost face and place onto lined baking tray.
